Our lab
RoastPoint on Stanley Street
RoastPoint Pte. Ltd. (UEN 202519847C) operates a specialty coffeehouse and compact roast lab at 28 Stanley Street, #01-03, Singapore 068737 — a shophouse unit in the Telok Ayer conservation area where finance offices meet heritage walk-ups.
Why we opened here
Stanley Street offered the footprint we needed: enough ceiling height for a sample roaster and ventilation ducting, street-level visibility for walk-in guests, and proximity to the MRT for office regulars. We signed the lease in late 2024 after months of searching for a space that could combine roasting and service without treating the roaster as a back-room secret. The glass frontage lets passers-by see the dial motif and, on roast days, catch the gentle drum rotation behind the bar.
Singapore's coffee scene has matured — guests ask about process, elevation, and rest days rather than simply ordering "strong" or "weak." We built RoastPoint for that audience. The name refers to the point on a roast curve where development balances sweetness and acidity before any hint of bake or char. Hit that point, rest the beans properly, and the cup still sings a week later.
The team
Our head roaster trained in Melbourne and Jakarta before returning to Singapore, bringing a preference for logged curves over intuition-only roasting. Bar leads hold SCA Foundation certificates and run weekly internal cuppings to keep palates aligned. Everyone on the floor can explain the current roast board line-up — origin, process, rest window, and why a particular lot landed on espresso versus filter service.
We hire for curiosity and consistency, not latte art competition trophies. New staff spend their first two weeks cupping water activity, calibrating grinders, and learning our dial-in sheets before they serve guests unsupervised. That investment shows in fewer remakes and more conversations about what people taste rather than what they think they should order.
What we believe
Transparency over hype. We publish roast dates on retail bags, note rest guidance honestly, and rotate coffees off the menu when cupping scores drop — even if bags remain. Sustainability matters, but we speak in specific terms: importer relationships, lot traceability, and waste reduction in the bar, rather than vague green claims.
Community shows up in public cuppings, open Q&A sessions after roast demonstrations, and partnerships with local bakers who understand coffee pairing. We are a neighbourhood lab first; destination branding second. If you live or work nearby, we would rather see you twice a week for a well-dialled flat white than once for a social media moment.
Visit Tue–Sun, 08:00–18:00 SGT. Mondays are reserved for equipment maintenance, green grading, and profile development — the quiet work that keeps the dial accurate all week.